These einkorn brownies are rich, fudgy, and packed with deep chocolate flavor, with a hint of espresso to bring it all together. Why settle for an ordinary brownie when you can enjoy one with the nutty depth of einkorn flour? These brownies are perfect for freezing, if they last that long.
Here is Why This Einkorn Brownie Recipe Works
Deep Chocolate Flavor: With bittersweet chocolate, cocoa powder, and cocoa nibs, these brownies are chocolate on chocolate. For anyone who doesn’t do desserts halfway.
Einkorn Flour Twist: The einkorn flour adds a unique nutty taste and softer texture, giving these homemade brownies a whole new depth you won’t get from regular flour.
Perfectly Gooey Center: Bake to 193°F for that perfect gooey center or a bit higher if you like your brownies just a tad firmer. No guesswork needed with a thermometer!
Freezer-Friendly: Make a batch, freeze the extras (if you have any left), and enjoy brownies on demand without any extra work!
If you want more desserts using einkorn flour, try our einkorn chocolate chip cookies or our einkorn chocolate cake.
The Ingredients
- Pantry: Bittersweet chocolate, sugar, einkorn flour, cocoa nibs, instant coffee, vanilla.
- Pantry Seasonings: Cocoa powder, salt
- Fridge: Butter, eggs
- Specialty items: Cocoa nibs
Note: Cocoa nibs have a bold, slightly bitter bite that adds depth and a crunchy texture. They create a nice contrast to the rich, fudgy brownie base.
If you’re into deep, intense flavors, cocoa nibs are a great addition, but feel free to skip them for a more traditional brownie flavor.
Variations
Espresso Hazelnut Brownies: Add ¼ cup chopped toasted hazelnuts and an extra teaspoon of espresso powder.
Cherry Chocolate Chip Brownies: Fold in ½ cup of chopped dried cherries and ¼ cup of chocolate chips.
Spicy Cinnamon Brownies: Add ½ teaspoon of cinnamon and a pinch of cayenne.
Tips for Success
- Einkorn flour behaves differently than regular wheat flour, so measure carefully to ensure the right texture.
- For a gooier center, bake to 193°F; for a slightly firmer brownie, let them reach 195-200°F. An instant-read thermometer is helpful here.
- Let the brownies cool completely. They’ll continue to set as they cool, so resist cutting in too soon. Cooling also makes them easier to slice neatly.
- If you’re not a fan of the assertive, slightly bitter flavor of cocoa nibs, swap them out for chocolate chips or chopped nuts.
Storage
Room Temp: To store leftover brownies, let them cool completely, then transfer them to an airtight container. They’ll stay fresh at room temperature for up to 3 days, or you can refrigerate them for up to a week if you prefer a firmer texture.
Freezing: Place the brownies in a freezer-safe container. They can be frozen for up to 3 months.
Reheating: For that fresh-from-the-oven taste, warm each einkorn brownie in the microwave for about 5-8 seconds.
Einkorn Flour Brownies
These einkorn brownies bring serious flavor with a rich, fudgy base, a hint of espresso, and the nutty twist of einkorn flour. Perfect for freezing for a future chocolate fix.
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Einkorn Brownies with Cocoa Nibs
Ingredients
- 8 ounces bittersweet chocolate chopped
- 1-½ sticks butter (12 tablespoons)
- ¼ cup cocoa powder (25 grams)
- 1-¼ cups granulated sugar (250 grams) or use coconut sugar
- 1 teaspoon instant coffee espresso powder
- ½ teaspoon salt
- 3 eggs whisked
- 2 teaspoon vanilla
- 1-¼ cups All-Purpose Einkorn flour (150 grams)
- ½ cup cocoa nibs, optional see notes for more add-ins
Instructions
- Preheat oven to 325°F. Fit a piece of parchment paper to the bottom of an 8x8x2 ovenproof baking dish, allowing several inches to overhang on two sides. This will be used to lift the finished brownies from the dish after they have baked Spray the dish and parchment paper with cooking oil.
- In a large saucepan set over low heat, add the chocolate and butter. Stir constantly until they are melted. Remove the saucepan from the heat and add the cocoa powder, espresso powder, sugar, and salt. Stir until well combined. Let cool slightly, then gradually stir in the beaten eggs and the vanilla extract.
- Add the flour and stir until blended. Set aside 2 tablespoons of the cocoa nibs and fold the remainder of the nibs into the batter. Pour the batter into the prepared baking pan. Sprinkle the top with the additional 2 tablespoons of cocoa nibs.
- Bake the brownies in the center of the oven for 30-35 minutes. An instant-read thermometer should read 193°F to 200°F when inserted in the center. It may still be a little jiggly in the center but it will firm up as it cools. Transfer to a cooling rack.
- Once cool, loosen the edges with a sharp knife and lift the entire brownie out of the dish with the parchment paper. Slice the brownies into 16 squares with a sharp knife dipped in hot water and wipe clean after each slice. These freeze well.
Notes
- If you do not have an instant-read thermometer, cook the brownies until a toothpick inserted in the center comes out with a few moist crumbs.
- If you have an instant-read thermometer, the brownies will be gooey and fudgy if you bake them to 193°F. Between 195°F and 200°F, they will be less gooey but still have a fudgy center, while the edges will be firm and chewy.
- The cocoa nibs will add a crunchy, yet slightly bitter contrast. See below if you want to try other options.
- Optional add-ins to use in place of cocoa nibs: chocolate chips, toasted nuts (walnuts, pecans, hazelnuts… ), dried cherries, caramel bits.
Lauri
Thursday 22nd of December 2022
Hello, the 3rd ingredient in this recipe says 1/4 cup (25grams) but of WHAT? I'm thinking it's the cocoa powder, right? Also the temperature to take this out of the oven is mentioned in the recipe is 193 not 195 degrees F. So should it be 193 or 195? Thanks
Dahn Boquist
Thursday 22nd of December 2022
Yes that is 1/4 cup of cocoa powder. Thanks for catching that. Cook the brownies to an internal temperature of 193°F to 200°F. If you take them out at 193°F, they will have a fudgy, gooey center. Between 195°F and 200°F, they are less gooey but still moist and fudgy.